Categories: Burgers, Sandwiches, Wraps

Ingredients

• 4 boneless, skinless chicken breast hales (about 1 1/2 lb.)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 3 Tbsp. fresh lime juice
• 2 tsp. sugar
• 2 tsp. finely grated fresh ginger
• 1 ripe avocado, peeled, pitted and chopped
• 6 radishes, trimmed and thinly sliced
• 6 scallions, white and light green parts, chopped
• 2 Tbsp. finely chopped fresh cilantro
• 12 small corn tortillas, warmed

Directions

1. Preheat a gas grill to high. Brush chicken with 1 Tbsp. oil. Season with salt and pepper.
2. Whisk together lime juice, sugar and ginger in a large mixing bowl until sugar has dissolved fully. Whisk in remaining 3 Tbsp. oil until well combined. Add avocado, radishes, scallions and cilantro to bowl. Season with salt; mix until completely coated in lime-juice dressing.
3. Turn grill to medium-high and oil grates. Grill chicken with cover closed, turning once, until cooked through (no pink remains), about 10 minutes total. Transfer chicken to a cutting board and loosely cover with foil. Let rest for about 5 minutes. Thinly slice chicken and add to bowl with avocado mixture. Toss together until combined.
4. Divide filling equally among tortillas and serve immediately.

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